ASIAN BRAISED SHORT RIBS WITH CRANBERRY-TERIYAKI GLAZE
Steps:
- Sprinkle short ribs with 3 teaspoons salt and 2 teaspoons pepper.
- In large heavy stockpot over high heat, heat oil until hot but not smoking. Working in batches, sear ribs, turning occasionally, until brown on all sides, about 10 to 12 minutes. Transfer as browned to plate, reserving rendered fat in pan. Add onions, carrots, celery, fennel, lemongrass, garlic, and ginger and sauté, stirring frequently, until soft, about 10 minutes. Add rice wine, soy sauce, thyme, and bay leaves, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Return short ribs to pot and add water to cover. Bring to boil, then reduce heat to low, cover, and simmer 3 1/2 hours, then brush with glaze. Continue cooking, brushing with glaze every 5 minutes, until meat is very tender and falling off bones, about 4 hours total. Transfer ribs to serving dish, brush with glaze, and serve.
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April McNeil (Spaceage)
[email protected]The glaze was a bit too sweet for my taste.
Toffazol Faruk
[email protected]These short ribs were a bit too fatty for my taste.
Araf Khan
[email protected]I highly recommend this recipe. It's one of the best short rib recipes I've ever tried.
Doris Nyang
[email protected]This is my go-to recipe for short ribs. It's simple to make and always turns out delicious.
Aapa Aapa
[email protected]I've made this recipe several times and it's always a hit. The short ribs are always tender and flavorful.
Rabindra Sardar
[email protected]This recipe is a keeper. I will be making it again and again.
Akol Florence
[email protected]I love the combination of flavors in this dish. The cranberry and teriyaki are a perfect match.
PM Juwel Rana
[email protected]These short ribs were so easy to make and they turned out so well. I will definitely be making them again.
Craigy Moore
[email protected]The only thing I would change about this recipe is to use a little less sugar in the glaze. It was a bit too sweet for my taste.
Akira Belle
[email protected]These short ribs were a hit at my dinner party. Everyone raved about them.
Francina Mamalesela Teffo
[email protected]I followed the recipe exactly and the short ribs turned out perfectly. I will definitely be making this again.
Krista King
[email protected]This is a great recipe for a special occasion dinner. It's impressive and delicious.
Moses Mwanthi
[email protected]I'm not usually a fan of short ribs, but these were delicious. The meat was so tender and flavorful.
Doukhi alla eddine
[email protected]The cranberry teriyaki glaze is what really makes this dish. It's sweet, tangy, and savory all at the same time.
Holly Cut
[email protected]These short ribs were fall-off-the-bone tender and the glaze was amazing! I served them over rice and everyone loved them.